A Thai food staple, prepare this recipe to discover the abundant flavors found in Thailand. Gluten free. Tofu is relatively low calorie, high in protein, and is a versatile cooking ingredient, as it assumes the flavor of whatever seasonings are being used.



  • Pad Thai Tofu8 ounces ¼-inch wide dried rice noodles

  • 3 tablespoons gluten-free reduced-sodium soy sauce

  • 1 tablespoon lemon juice

  • ½ or 1 tablespoon agave nectar

  • ¼ or ½ teaspoon red pepper flakes (optional)

  • 2 tablespoons expeller-pressed peanut oil

  • 2 tablespoons finely chopped garlic

  • 8 ounces Asian-style baked tofu, ¼-inch slices

  • 4 green onions, thickly sliced

  • 1 cup mung bean sprouts

  • ½ cup chopped cilantro

  • ½ cup finely chopped dry-roasted peanuts

  • 1 lemon, cut into wedges



  1. Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.

  2. In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside. In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions and cook for 3 minutes, or until green onions are tender and bright green.

  3. Add noodles, bean sprouts and soy sauce mixture to a skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.


Nutrition Information

  • Servings: 4

  • Calories: 470


This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.